FLAVOURS OF FRANCE

QUAIL WRAPPED IN VINE LEAVES

Living France - - Contents -

A recipe for quail wrapped in vine leaves, plus France’s sparkling white wines

BISTRO CLAS­SICS Serves 4

• 4 quails • 4 vine leaves, soaked in wa­ter and drained • 4 thin rash­ers of ba­con • 50g/2oz duck fat • 1 shal­lot, finely chopped • 100ml/4 fl oz dry white wine • 1 large bunch of grapes 1 Wrap each quail in a vine leaf, then in a rasher of ba­con. 2 Heat the fat in a casse­role dish and when it is very hot, put in the quails and cook for 10 min­utes, turn­ing them half­way through. Do not add sea­son­ing, as the ba­con is al­ready salty. 3 Re­move the quails from the casse­role dish and keep warm. 4 Pour off the fat from the dish, then put in the shal­lot and sweat un­til soft. 5 Pour in the wine and re­duce by two thirds, then add 200ml/7 fl oz wa­ter and re­duce by half. 6 Add the grapes to warm through, then pour the sauce over the quails and serve.

Recipe and pho­to­graph taken from Mem­o­ries of Gas­cony by Pierre Kauff­mann (£20, Mitchell Bea­z­ley 2016). Photography by Laura Ed­wards.

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